It’s been a good 30+ years since my last proper corn dog… :) I haven’t really looked for them since, but in a moment of weakness the other night, we were watching some television program that featured some freshly made corn dogs and at 9pm in the evening we all had a craving for these typically state fair or at least street food (or pinoy grocery stand) goodies…

It turns out they are WICKEDLY EASY to make at home. And we happened to have all of the ingredients, so we made them the following afternoon, with great results on the first try. First, the hotdogs. I bought local “german franks” that seemed to have less color and were much fatter than say the typical red pinoy hotdogs. On subsequent trials, we also tried the red hotdogs (don’t, they are evil and thin) and cheese dogs of the fatter variety (if you like cheese). S&R sells all beef hotdogs without much food coloring that would work well too, and they aren’t too thick so you don’t get full with one corn dog, you will need a second one. :)

For the batter simply mix together 1.5 cups of yellow corn meal, 1.5 cups of all purpose flour, 1/2 teaspoon salt, 1/8 teaspoon ground white pepper, 1/2 cup sugar (reduce this a bit if you want it blander), 2 Tablespoons baking powder, 1 teaspoon of paprika. In a separate bowl, whisk together 2 eggs and 1.5 cups of whole milk. Mix wet and dry ingredients until just combined, a few lumps are okay. Place the batter in a tall glass, I used a beer glass, and skewer your hotdogs with a barbecue stick (soaked in water previously) and dip them into the batter and jiggle up and down and carefully put into a deep-fryer or wok with hot vegetable oil on medium high heat.

And after a couple of minutes this is what you get! Serve with yellow mustard and or ketchup. You will feel like a kid again. :)

Gigi, cornmeal from Metro Grocery’s or Healthy Options. I suspect fine polenta would work as well. The cornmeal gives the batter that slight grittiness that is characteristic of a true corn dog… Other folks get snazzy and add chopped up corn kernels to the batter.

Sep 13, 2013 | 8:00 am

joyyy
says:

millet you’re a genius! Will try your version as I only need to work with two ingredients, reducing the risk of disaster (am an aspiring chef but still stuck with cooking eggs as of the moment).

Sep 13, 2013 | 8:57 am

ami
says:

Same as millet, when we were kids my mom used to cook corndog using pancake batter and red hotdog.